The Institute cook book

Yolks of 4 eggs, Vi cup sugar 1 tablespoon butter, Whites of 4 eggs 4 tablespoons sugar Beat the yolks of the eggs and mix thoroughly with the crackers and butter; stir in gradually the milk and sugar; pour into a buttered pudding dish and bake for half an hour. Make a meringue of the whites of eggs and the four tablespoons of sugar; spread this over the top; brown and serve when cool. CUP CUSTARDS 4 cups scalded milk 4 tablespoons sugar 4 eggs 1/4 teaspoon salt Grated nutmeg Beat the eggs with the sugar and salt; add the milk and pour into cups, grating nutmeg over each. Set the cups in a pan of hot water and bake in a slow oven until the custard is set. Test by running a silver knife through the custard: if it comes out clean the custard is done. Overcooking will make the custard " watery. " CARAMEL CUSTARD 4 cups scalded milk 4 eggs Va cup sugar Vi teaspoon salt ■ 1 teaspoon vanilla Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the milk and sugar, salt and flavoring, and bake in cups as directed for cup custards. Serve with caramel sauce. APPLE SNOW 1 large sour apple Whites of 2 eggs % cup powdered sugar Boiled custard Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange mound-fashion on a glass dish with cold boiled custard around it. #,:.•■"- .M>^;i& ^^ :^^r: \ ^.^^^ -.^^.^jQ L.«iii!S^:si^' j^i^^V-* ^ '>^^a.^^'^'^.iLiL^i:^Gi&-ife^lS^&*^ij^'iSi^t£slIi!^^ jihCa^lfarii-^gy*— "' ■■"•■■ «£A.i«r'B DESSERTS Snet Pudding ChMi* Cak* Plum Pnddinc BANANA DAINTY ALMONDS WITH EGGS FamUy of Four PUDDINGS AND DESSERTS STRAWBERRY TRIFLE No. 1 1 cup mashed strawberries Whites of 3 eggs 1 cup powdered sugar Boiled custard Make and serve like Apple Snow. STRAWBERRY TRIFLE No. 2 Stale cake Sugar to taste Vi cup milk 14 teaspoon vanilla 1 egg 1 pint cream 1 cup crushed strawberries Line the bottom of a glass dish with slices of stale cake, and pour over them a boiled custard made from the milk and egg, sweetening to taste and flavoring with vanilla. Whip the cream; mix with the strawberries and pile over the custard, decorating the top with a few whole berries. LEMON JELLY Vi box or 2 tablespoons gelatine 1 Vi cup boiling water 1 cup cold water % cup sugar 1 cup lemon juice Soak the gelatine in the cold water for five minutes; then pour on the boiling water; add the sugar and stir until dissolved and cooled. Then add the lemon juice; strain through sterilized cheesecloth and set aside in a cool place until stiff. WHIPPED JELLY Make lemon jelly in the usual way. See directions above. Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy. Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit. COFFEE JELLY box or 1 tablespoon gelatine % cup boiling water 1/4 cup cold water cup sugar 1 cup strong coffee Soak the gelatine in the cold water for two hours ; add the boiling water and sugar and stir until dissolved; then add the coffee; PUDDINGS AND DESSERTS FamyolFJu"